Toasted almond brown rice salad with dried cherries

I love grain based salads. This brown rice salad it nutty and fresh and satiating. It is a perfect dish to add to your table during the the High Holidays.

The rice and fresh vegetables paired with sweet but tart dried cherries and the toasted almonds gives the salad a earthy and special flavor. This salad can be a side dish or a main, depending on your guests and your menu.

Serves 4-6

INGREDIENTS:

275g long grain brown rice you can sub in quinoa

175g diced yellow pepper 200g sliced spinach

100g seeded and diced tomato 110g sliced celery

2 garlic cloves, diced

1 shallot, diced

4 spring onion tops, sliced (the green part only)

1-2 tsp natural cane sugar 30g dried cherries, sliced in half 40g flakd almonds, toasted ¼ tsp salt, or to taste Pepper, to taste

METHOD

Cook the rice according to the directions, making sure to rinse the rice before cooking

After the rice is cooked, spread it out on a baking sheet and allow it to cool for 1 hour. This is important for the overall appearance of the rice salad and keeping it from looking like “rice mush”

Dice the vegetables, garlic, shallots, onions and cherries to small diced size and set aside in a large prep bowl. ●Place all diced vegetable EXCEPT the spinach into salad bowl and set aside

Slice the almonds and toast them until slightly golden and set aside to cool (around 5 min)

Blend lemon juice, salt and sugar into a dressing and set aside

Pour dressing mixture over the vegetables and mix gently with your hands

Add the rice, spinach and almonds and mix gently by hand

Taste and add more salt, pepper or sugar to taste Transfer to a pretty salad bowl Serve at room temperature or cold

Find more recipes in The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals available at www. jewishfoodhero.com